Instructions

1. To make the fish, cut fish into 8 equal pieces, about 3 oz (85 g) each. Season with 2 tsp (10 ml) salt and let sit for 10 minutes. After 10 minutes, remove excess moisture with paper towel.
2. In a medium bowl, mix 1 cup (250 ml) flour, cornstarch, ½ tsp (2.5 ml) pepper and beer until no lumps remain.
3. In a shallow dish, combine remaining 1 cup (250 ml) flour, ½ tsp (2.5 ml) pepper and 2 tsp (10 ml) salt with paprika and garlic powder, and mix well.
4. Fill a large, heavy-bottomed saucepan one-quarter full with vegetable oil (or just use same pan and oil used to fry chips). Heat over medium-high heat to 375 F (190 C).
5. When oil is hot, prepare fish. Working in batches, dredge fish in dry flour mixture, shake off excess flour, then coat in beer batter. Carefully place fish into oil, laying it down away from you. Fry until golden brown and cooked through, about 5 minutes. Remove from oil and drain on a rack. Season with salt while fish is still hot. Repeat with remaining fish.
6. Serve with lemon wedges, tartar sauce, Double-Fried Chips and Mushy Peas.
7. To make the chips, fill a large, heavy-bottomed saucepan halfway with oil. Heat over medium-high heat to 300 F (150 C).
8. Meanwhile, rinse chips in cold water until water runs clear. Drain, then dry well with paper towel.
9. Working in batches, fry chips in hot oil for about 10 minutes, or until soft, stirring occasionally so they don’t stick. They should be pale.
10. Remove from oil and drain well. Cool chips to room temperature, then chill in refrigerator until cold.
11. When ready to serve, heat same saucepan of oil over medium-high heat to 400 F (200 C). Fry chips in batches until golden brown and crisp, about 5 minutes. Drain and toss with salt. Repeat with remaining chips, bringing oil temperature back to 400 F (200 C) before frying next batch.
12. To make the mushy peas, heat a medium saucepan over medium heat. Add butter and green onions. Sweat until onions are soft. Add green and petite peas, salt, pepper and water. Cover and simmer for 5 minutes, or until peas are heated through.
13. Transfer to a food processor and pulse until chunky. Keep warm until ready to serve.
14. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).